• 5/8 Nat Empanada Day 1

    From Dave Drum@1:18/200 to All on Fri May 6 12:08:27 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Old-California Empanaditas
    Categories: Latino, Dairy, Pastry
    Yield: 6 Servings

    1 c Butter
    8 oz Cream Cheese
    1/2 ts Salt
    2 c Unsifted all-purpose flour
    1 lg Egg yolk
    2 ts Cream or milk

    Beat butter, cheese and salt together in a mixer until
    completely smooth and blended. Work in flour to a smooth
    dough. (You can use a mixer for this step, too, but
    results are superior if you work in the flour with your
    fingertips, a fork or rubber spatula).

    Flatten dough in foil to form a an 8" X 6" rectangle.
    Chill overnight. (You can chill it several days before
    using). Remove from refrigerator 8 to 10 minutes before
    rolling. (Many recipes suggest a 30 minute wait before
    rolling dough, but it's easier to handle when rolled as
    cold as possible). Divide dough for ease in rolling and
    to insure cold dough.

    Keep unrolled portion in refrigerator until ready to
    use. Roll on floured pastry cloth with floured rolling
    pin or between two sheets of waxed paper. The former is
    easier, in my opinion, and I find absolutely no sticking
    when I use a pastry cloth and covered pin. I first rub
    cloth and pin well with flour, then shake out excess.
    When using waxed paper-loosen it on both sides of pastry
    several times as you roll.

    Shape as directed in specific recipes and chill before
    baking. Brush tops (only) of all pastries with egg yolk
    beaten with cream.

    Bake in moderate oven (350ºF/175ºC).

    Recipe from: http://www.recipesource.com

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